Wednesday, April 8, 2015

Gluten Free Un-Stuffed Portabella

I LOVE a quick and easy dinner on weeknights. I really don't mind a few hours of meal prep on Sunday but if dinner takes me more than 30 minutes to make during the week, I'll probably end up eating eggs. This gem of a recipe has become a go-to for me: Un-Stuffed Porabella Mushrooms. I call them un-stuffed because I never bother to scrape out the inside and ALWAYS overfill them with veggies. To beef up the meal I'll add chickpeas or white beans as well but wasn't in the mood this time. ;)

Recipe:
Ingredients:
2 tbsp olive oil
1 large portabella mushroom
1 cup kale
1/3 red pepper, diced
1/2 zucchini, diced small
1/4 onion, diced small
salt and pepper to taste
Parmesan for garnish

Directions:
1) In a saute pan over medium high heat, add one tablespoon of olive oil and portabella cap. Cook mushroom until slightly softened about four to six minutes, flipping on occasion to fully cook.
2) Once mushroom is cooked, set aside and add remaining tablespoon of oil to pan. Cook onion, pepper, kale and zucchini until tender then place on top of mushroom cap. Season with salt, pepper and parm then enjoy!

Sunday, April 5, 2015

Fastest Spaghetti Squash Ever

2014 was a year of food discovery for me. I became hooked on butternut squash, chia seeds, almond milk  and spaghetti squash. Obviously, I knew about all of these foods prior to last year but never bothered to try them.

Spaghetti squash was the last thing I marked off my list. I was craving my fave bolognese sauce but didn't want to pair it with heavy pasta. I was at Whole Foods and picked up one of the biggest ones they had... having no idea how much spaghetti the squash would produce. If you don't know already, it is a TON of spaghetti squash.

After some searching I learned you could pop these things right in the microwave instead of letting them roast for an hour. 12 minutes to perfectly cooked squash? Sign me up!  I started by poking holes all over the entire surface of the squash using a fork. I set it on a plate and microwaved it on high for 6 minutes then flipped it and cooked for another 6 minutes. That's it! After it cooled a bit, I cut it in half and let it continue to cool until I could comfortably handle it. To get the squash in spaghetti form all you have to do is remove the seeds the scrape the sides starting from the top moving forward with a fork. Little shreds of noodle-like squash separate themselves from the skin then voila! You have your guilt (and gluten) free spaghetti base for your dish! 

Wednesday, April 1, 2015

Gluten Free French Toast

My all time favorite meal...the meal I would request on my last day on Earth is my moms French Toast. It's seriously the best ever!!! Since having Celiac, she had made some great gluten free toast for me so when she visited in the winter I wanted to return the favor... Well kind of.

She was late to the game in discovering she carries the same gluten allergy so I was pumped to stock my cupboards with gluten free treats for us. I grabbed my fave chips, crackers, bread and tried Udy's gfree bagels. 

We made bagels on her first morning in town. She has had them before and tried to warn me that one bagel was too much to eat... She was right. I was stuffed! So the next morning I decided to turn the super fluffy, overly filling bagels into French toast.


I cut one and a half bagels in to big chunks, soaked them in a mix of egg and milk with sugar and cinnamon then tossed them in a preheated greeased sauté pan. After a few minutes and tossed of the pan it was perfect. Next, I sauted one apple in butter for some sweetness then served it with the French toast. We topped the toast with a little maple syrup and powdered sugar. It was perfect!! Sweet, gooey goodness! I would highly recommend this over using regular gluten free bread!

Shaky camera work... my apologies!!




Saturday, March 28, 2015

What's In Your Lunch Box!?

Lunch in NYC is one of those meals that quickly drains your bank account. A salad Monday, Chipolte on Tuesday, soup on Wednesday and so on. Before you know it you've spent $50 plus on just lunch, never mind dinner and happy hour.  I make it a point to bring my lunch almost every day. Having a gluten allergy makes it really hard to find affordable food so it just makes my life easier. The only pain is lugging around to-go containers. 

A few months ago I found the most amazing and cute collapsible lunch container. It's the bomb! It literally collapses and fits right in my purse and is pretty light weight. 

When it was time for lunch today I popped the lid off and literally smiled. Look how good that food looks!! Colorful, heathy and every component to my meal had its own place. Nerd alert, I know.  But I'm a foodie so it's a normal occurrence. 

Today in my lunch box I packed a super yummy spinach saad with lentils, sweet potato, beets and walnuts. Instead of dressing I dipped my fork in hummus   For dessert: grapes! Delicious and dorky but I don't care!

Friday, March 20, 2015

Gluten Free Pasta with Burrata

Burrata: hands down the absolute best cheese on the planet!! I've said it before and I'll say it again. It's the best!

I was craving pasta but didn't have anything for sauce but of course had a new container of Trader Joes burrata on hand so I based my meal on that. I topped my pasta with sliced, fresh cherry tomatoes, a little olive oil and balsamic glaze and my secret ingredient: gluten free bread crumbs! The crunch was the perfect match for the buratta. Once I added the cheese I sprinkled on some salt, pepper and basil then dove in! The cheese oozed all over the noodles and tasted amazing! 


Was this the healthiest dish I've ever made? Absolutely not but who cares! It was delicious! Look at all of that gooey cheese. Ahh.. so good!

Sunday, March 15, 2015

Quina Enchileda Stuffed Red Peppers

I reallllly love tossing together Tex-Mex style meals with quinoa, beans, yummy veggies and just a little cheese so when I came across some Pinterest recipes for stuffed enchilada peppers I had to give this a try! Since whipping up this dish, I have skipped the step of baking the peppers and just tossed them right in the dish so definitely make adaptions as you want but don't miss out on trying this! I guarantee it will become one of your go-to recipes. :)

Recipe:
Ingredients:
4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
1 cup cooked quinoa
1 lb ground turkey
1/2 medium red onion, diced
1 (15oz) can black beans, drained and rinsed
1/2 cup shredded Monterrey Jack cheese
1/2 cup shredded mild cheddar cheese
1 (16oz) can of gluten free red enchilada sauce
1/2 tsp salt
1/4 tsp pepper
toppings: sour cream, cheese, enchilada sauce, scallions etc.

Directions:
1)  Preheat oven to 375 degrees.
2) Over medium high heat, cook ground turkey until browned. Add in red onion and saute until tender. Once onions are cooked through, add beans, quinoa, and enchilada sauce and heat through. Stir in cheese, salt and pepper. Continue stirring until cheese is melted.
4) Pour enchilada mixture into the stuffed peppers, carefully. You may have extra quinoa left out so enjoy while the meal bakes! Place peppers into a 9x13" baking dish. Cover the pan with foil and bake for 25-30 minutes. Remove foil and cook another 5 minutes longer.

Thursday, March 5, 2015

Butternut Squash Mac & Cheese

The age old comfort food: mac & cheese.  Whether is it comes in a small blue box or made from scratch, this dish always is a crowd pleaser.

How many times have you gone to a restaurant and seen truffle or bacon Mac & cheese and immediately began to to salivate? Perhaps it's because of childhood memories or maybe it's just an immense love of cheese. For me, it's both. Growing up my mom made mac and cheese pretty often but almost never from the box - always from scratch. I loved how when taking a bite, strings of cheese would stretch from fork to mouth. As a kid, it was fun to see how far it could stretch. I loved the fun of it just as much as the flavor. 

However, the older I get the more guilty I feel when making it. I load on the cheese like there is no tomorrow then of course I dive in and  eat until I can't possibly eat anymore. Is that the smartest move? Definitely not! So typically I avoid cooking it.

I had a craving recently and wanted to find a way to incorporate veggies and still make it delicious. In no time I found a recipe for butternut squash mac and cheese. I whipped up a batch as soon as I possibly could and omg it was so delicious!! And guilt free too!!!

 Recipe:
Ingredients:
1 bag of frozen cubed butternut squash, thawed
1 tbsp olive oil
Salt and pepper
8 oz gluten free elbow macaroni or any tube shipped noodle
2 1/2 cups milk
2 tbsp butter
3 tbsp gluten free flour
1/8 tsp ground nutmeg
1 tbsp fresh chopped rosemary
1 cup shredded white cheddar cheese
1 cup  shredded sharp cheddar cheese

Directions:
1) Place thawed butternut squash in a bowl and microwave on high for 3 to 5 minutes until heated through.
2) Meanwhile , cook macaroni according to package directions, drain well. Set aside.
3) Add heated butternut squash to  blender and puree until smooth. Add in 1/2 cup of the milk and puree again. This will help thin out the butternut squash before adding to the cheese.
4) In a large skillet over medium heat, add the butter. When the butter is melted whisk in the flour. Add the nutmeg. Cook for 2 - 3 minutes, whisking constantly, or until flour mixture smells nutty. Add the remaining 2 cups of milk and whisk until mixture is smooth. Turn heat to high and bring to a boil while continuing to whisk. After sauce has thickened, turn heat to low and whisk in butternut squash mixture and cheeses. Stir in rosemary and continue to stir until cheese is melted. Add cooked macaroni to the pan and stir until the macaroni noodles are well coated. Season with salt and pepper, to taste.

The great thing about this meal was the perfect balance between the gooey stringy cheese and the delicious (and healthy) squash!